Ree Drummond’s Bacon Cheeseburger Salad | The Pioneer Woman | Food Network

Ree transforms all the elements of her family’s favorite meal into a hearty salad with mini cheeseburgers and sesame bun croutons!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Bacon Cheeseburger Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 to 8 servings

Ingredients

3 sesame seed buns, cut into 1-inch cubes
1/4 cup (1/2 stick) salted butter, melted
1 1/2 pounds ground chuck steak
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
3 slices yellow American cheese, cut into quarters
3 hearts romaine lettuce
1/2 cup dill pickle slices plus 1/4 cup pickle juice from the jar
1 pound cherry tomatoes, halved
1/2 small red onion, thinly sliced into rings
6 slices cooked bacon, halved widthways
Thousand Island dressing, for serving

Directions

Preheat the oven to 350 degrees F.

Toss the cubed buns in a medium bowl with the melted butter, then place on a rimmed baking sheet. Bake until toasted, about 10 minutes.

Preheat a grill on medium heat.

Stir together the beef, Worcestershire sauce, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl until combined. Make into 12 patties.

Place the patties on the grill, in batches if necessary, and cook until browned on the first side, about 2 minutes. Flip and top each with a quarter slice of cheese, then cook for 2 minutes more.

Meanwhile, roughly chop the lettuce. Place in a large bowl along with most of the pickles, most of the tomatoes and most of the red onion, reserving the leftovers for garnish. Drizzle with the pickle juice and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper; toss to coat.

Just before serving, top the salad with the burger patties, croutons and bacon, plus the remaining pickles, tomatoes and red onion. Drizzle with Thousand Island dressing.

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Ree Drummond’s Bacon Cheeseburger Salad | The Pioneer Woman | Food Network

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